If you're feeling bold, Barbecued Pig Tails paired with cornbread puree, warm potato salad, coleslaw and smoked BBQ sauce will certainly fit the bill. Those little piggies take us right back to summer barbecues on the beach. Of course, you can never go wrong with Chef Paul’s Diver Scallops to start, paired with popcorn puree, salted caramel, marcona almonds and nasturtium.

With four options for starters, entrees and sweets each, there’s room for both adventure and tradition. And, there’s a lot to like. Trouble deciding? We’re glad to help.